Description
A moist and flavorful pumpkin bread perfect for autumn. This vegan version uses simple ingredients and is easy to make.
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 cup canned pumpkin puree
- ½ cup vegetable oil
- ½ cup unsweetened applesauce
- ⅓ cup water
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, and pumpkin pie spice.
- In a separate bowl, combine the pumpkin puree, vegetable oil, applesauce, water, and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Stir until just combined; do not overmix.
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- Do not overmix the batter for a tender crumb.
- You can add ½ cup of vegan chocolate chips or chopped nuts to the batter.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Bread
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 20g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: vegan pumpkin bread, easy pumpkin bread, dairy free, egg free